Thursday, February 16, 2012

Spiced Pork Chops with Peach Salsa

Another recipe adapted from Redbook! (Last one, I promise.) The original called for either 2 tsp canned chipotle chili peppers, minced, or 2 tsp smoky barbecue sauce. I didn’t want it too spicy, and I wasn’t going to buy a whole jar of barbecue sauce to use only 2 tsp! So I improvised and used ½ tsp of Korean pepper and I liked the result. You can of course adapt it to suit your taste and the contents of your pantry. I used small pork chops with the bone removed, so as not to overdo it on the meat, but use whatever size you want.